Raisin pastry

Raisin pastry

Introduction:

"This hasty biscuit uses the recipe of Jun's grape pastry. However, the milk powder is gone, and the white granulated sugar is not fine enough, so we can simply make this raisin pastry with granulated sugar

Production steps:

Step 1: prepare materials

Step 2: pour butter softened at room temperature and sugar into a large bowl

Step 3: beat with an egg beater

Step 4: add 3 egg yolks in turn and beat until completely mixed

Step 5: the butter is thick and bulky

Step 6: sift in the low gluten powder

Step 7: mix well

Step 8: add raisins and dough

Step 9: flatten the dough on the counter

Step 10: roll into a piece about 0.6cm thick with a rolling pin

Step 11: use the biscuit mould to clip out the shape

Step 12: drain into the baking pan

Step 13: brush the whole egg on the surface

Step 14: put into a 180 degree oven and bake for about 15 minutes until the surface is golden

Materials required:

Low gluten powder: 195g

Yolks: 3

Butter: 80g

White granulated sugar: 70g

Raisins: 80g

Whole egg: a little

Note: because I don't want to add one more protein, I just brush the whole egg liquid. If I only brush the yolk, the color will be better. In order to increase the quantity, it was rolled into 0.6cm pieces. If the raisins are thicker than 1 cm, they will be rolled out

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet